Grind onion, garlic, ginger, green chili, pepper, tomatoes, chili powder, chili pieces, Kashmir red chili powder, sugar, water and salt to a smooth paste
2.
Heat ghee. Temper mustard and cumin seeds, sun dried red chili and curry leaves
3.
Mix the tempered mixture into the paste
Courtesy given to Cook Kandalama Style for providing us with this recipe.
Thai Pongal
